The art of German cooking and baking

Preparation: The eggs are cooked 15 minutes, cooled, the top carefully cut off and the inside carefully scooped out with a small spoon, so the shell is not destroyed or broken. The white of egg is chopped fine, the yolk stirred with oil, which is put in by drops, mixed with lemon juice, salt, pepper, sugar, cream. The gelatine is dissolved in a tablespoonful of warm water, strained and also stirred in with the yolk mixture. The crab tails are cut into small pieces. The caviar is poured into a sieve and cold water poured on plentifully, then drained off. Now fill each egg with a little dressing, then crab meat, then chopped white of egg, dressing and caviar; repeat this until the egg is filled. Replace the tip of the egg and put the eggs on ice or prepare them the day before serving, then no ice is needed. Garnish with lettuce. — 224— Omelets, Pancakes, Waffles, Noodles and Pie. The Various Preparations of Omelets, Pancakes, Waffles, Noodles, as Sweet Pastry cind Small Side-dishes. PIES. No. 1— OMELET FOR BREAKFAST. Quantity for 6 Persons. 10 eggs 1 tbsp. butter 4 tbsps. of cream or milk 1% tsps. of flour M, tsp. salt Preparation: The yolks of 10 eggs are beaten 3 minutes with cream, flour, salt. The beaten whites are stirred in lightly. A large round spider is heated, the butter melted in it, the egg batter poured in and baked 1 minute on the stove, then put into the oven for 5 minutes. The omelet must be a nice yellow color ; do not turn it over. Serve on a hot platter. No. 2— SWEET OMELET AS DESSERT. Quantity for 6 Persons. S eggs 1 tbsp. of butter 3 tbsps. of milk or cream % glass jelly or preserves % tsp. of salt Sugar to sprinkle 1 tsp. of flour Preparation : The preparation is the same as under No. 1, also the baking. When the omelet is done, put jelly or preserves on one-half of it and fold the other half over to cover it. Sprinkle sugar over and serve at once. No. 3— ASPARAGUS OMELET. Quantity for 6 Persons. 8 eggs 1 lb. canned asparagus or 3 tbsps. of cream or milk cooked fresh ones % tsp. of salt 1 tbsp. of butter 1 tsp. of flour The preparation is the same as No. 1. The asparagus pieces are mixed into the batter and baked the same as No. 1. Serve at once. — 22S — No. 4^PEA OMELET. Quantity for 6 Persons. 8 eggs 1 tsp. of flour 3 tbsps. of cream or milk % pt. can of fine peas % tsp. of salt 1 tbsp. of butter Preparation: The water is drained from the peas. Beat the yolks, cream, flour and salt 3 minutes and stir in the peas and the beaten whites of eggs. Bake as given under No. 1 and serve at once. No. 5— OMELET WITH PARMESAN CHEESE OR OYSTERS. Quantity for 6 Persons. 10 eggs 2 tbsps. of Parmesan cheese 4 tbsps. of cream or milk % lb. of butter % tsp. of salt 1 cup of roast gravy 1 pinch of pepper Preparation : Eggs, cream, salt, pepper are beaten 5 minutes and the melted butter stirred in. A broad spider is heated with a little butter, the omelet batter poured in, the pan shaken to and fro until the batter is baked. Then slip the omelet carefully on a hot platter, sprinkle with cheese, roll it up, pour a little gravy over and serve at once. Stewed oysters may be rolled in the omelets. No. &— OMELETS WITH MEAT OR CHAMPIGNONS. Quantity for 6 Persons. 8 eggs % lb. of fresh butter Vi cup of cream 1 portion of champignon puree or 1 tsp. of salt 1 portion of veal hash 1 pinch of pepper 1 tbsp. of Parmesan cheese. Preparation: Preparation and baking are the same as given under No. 5, Omelet With Cheese. When the omelet is done, cover it well with champignon puree, (see Chapter 11, No. 63,) roll up the omelet, sprinkle it with cheese and serve at once. Remarks : Pour a cup of gravy over the omelet. No. 7— WHIPPED CREAM OMELET. Quantity for 6 Persons. 6 fresh eggs % tsp. of salt 1 pt. of whipped cream Scant % cup of fresh butter